I’m a born and bred Southern California girl, who became an unexpected Manitoba girl when I went and fell in love with a Winnipegger. I invite you to join me on this journey of adjustment and adventure as I learn to adapt my passion for cooking, baking, gardening and interior design, to this very different culture and climate. Just click on the ‘follow’ button!

Step 7:With your 1/2 cup of milk handy, blend the dry ingredients into the egg mixture, a little at a time and alternating with the milk. This will result in a muffin batter with a nice, smooth consistency.

Step 8:Now its time to add your blueberries. Gently fold them into the batter. (You want them to stay whole and not have them get crushed up in the batter.)

Step 9:In a small, separate bowl, whisk together all of the above topping ingredients to create a crumbly filling and coating for your muffins.

Step 10:Fill your muffin cups 1/3 of the way up with batter. Then with a clean spoon, add a bit of the cinnamon/pecan mixture to each cup, nicely covering the batter.

Step 11:Fill each cup with another 1/3 portion, then add another layer of the cinnamon/pecan mixture on top. (You do not want to fill your cups up all the way because if they rise too much while baking, they will not hold their shape and end up all over your oven.)

Step 12:Bake these for approx. 25 – 30 minutes or until a toothpick, inserted into the center of one muffin, comes out clean.

Step 13:Let these cool for about 5 minutes and then here’s the best step. Enjoying them!